Caramel Apple Upside Down Cake
This Caramel Apple Upside Down Cake transforms the humble apple into an extraordinary dessert experience that combines nostalgic flavors with impressive presentation. The combination of warm cinnamon, sweet caramel, and tart apples creates a balance of flavors that's scientifically proven to trigger feelings of comfort and satisfaction.
Equipment
- 9-inch cast iron skillet or round cake pan
- Parchment Paper
- Medium Saucepan
- Electric Mixer
- Offset Spatula
Ingredients
For the caramel apple topping
- 4 Granny Smith apples medium-sized (or Honeycrisp for a sweeter profile)
- 1/2 cup unsalted butter
- 1 cup brown sugar packed (light or dark)
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1 pinch salt
For the cake batter
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened to room temperature
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup milk whole milk preferred
- 2 tablespoons sour cream for extra moisture and tenderness
Instructions
- Preheat your oven to 350°F (175°C). Generously grease a 9-inch cast iron skillet or round cake pan with butter. If using a cake pan, line the bottom with parchment paper.
- In a medium saucepan over medium heat, melt 1/2 cup butter. Add the brown sugar and whisk continuously until the mixture becomes smooth and begins to bubble slightly, about 2-3 minutes. Remove from heat and stir in 1 teaspoon cinnamon, nutmeg, and a pinch of salt. Pour this caramel mixture evenly into your prepared baking dish.
- Peel, core, and slice the apples into 1/4-inch thick wedges. Toss the apple slices with the remaining teaspoon of cinnamon. Arrange the apple slices in a decorative pattern over the caramel layer, slightly overlapping each slice.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.
- Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the dry ingredients. Fold in the sour cream. The batter should be smooth but not overmixed.
- Gently spoon the batter over the arranged apples, taking care not to displace them. Use an offset spatula to smooth the top evenly. Tap the pan gently on the counter twice to release any large air bubbles.
- Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
- Allow the cake to cool in the pan for exactly 15 minutes. Place your serving plate upside down over the cake pan, and in one confident motion, flip everything over. Leave the pan in place for 1-2 minutes to allow the caramel to drizzle down over the cake. Gently lift the pan to reveal your masterpiece.
Notes
For dairy-free version: Replace butter with coconut oil and milk with almond milk.
For gluten-free version: Use a 1:1 gluten-free flour blend with xanthan gum.
Apple varieties: Pink Lady or Braeburn apples work beautifully if Granny Smith isn't available.
Make ahead: You can bake this cake up to 24 hours in advance. Store it covered at room temperature.
For gluten-free version: Use a 1:1 gluten-free flour blend with xanthan gum.
Apple varieties: Pink Lady or Braeburn apples work beautifully if Granny Smith isn't available.
Make ahead: You can bake this cake up to 24 hours in advance. Store it covered at room temperature.
Nutrition
Calories: 380kcalCarbohydrates: 52gProtein: 3gFat: 19gSaturated Fat: 12gSodium: 210mgFiber: 2gSugar: 38g
Tried this recipe?Let us know how it was!